Prep 10 mins
Cook 0 mins
This is the best cucumber salad recipe I have found. It tastes better as it sits in the fridge! If you have home grown cucumbers that don't have the waxy coating on them, you don't have to peel.
- 8 ounces sour cream
- 1⁄4 cup lemon juice
- 3 tablespoons sugar
- 1⁄2 teaspoon dill
- 1 teaspoon salt
- 1 large cucumber, peeled and sliced thin
- 1 medium sweet onion, sliced
- Whisk all ingredients together except cucumber.
- Add cucumber and stir well.
- Refrigerate at least 2 hours before serving.
I think the sugar measurement is supposed to be teaspoons, but with that in mind, this is good as a salad, a dip or a SALSA! Yup! I used this recipe as a base, then added some yellow bell peppers, garlic, black pepper and cilantro. Its awesome!
I used parsley instead of dill. This was an interesting way to use up my extra cukes. It turned out great, even though I put in too much sugar.
I made this tonight because my mom likes it ALOT. We don't put in that much onion and it's still really really good.